Polenta With Bacon And Sage
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
56
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Cook bacon in heavy large skillet over medium heat until crisp
2
Using slotted spoon, transfer bacon to paper towels to drain
3
Pour off all but 1 1/2 teaspoons fat from skillet
4
Add sage; sauté 1 minute
5
Add corn; sauté 1 minute
6
Add 5 1/2 cups water; increase heat to medium-high and bring to boil
7
Gradually whisk in polenta
8
Reduce heat to low; cook until polenta begins to thicken, stirring frequently, about 20 minutes
9
Stir in cream, cheese, and bacon
10
Season with salt and pepper
11
Serve immediately
12
Cook bacon in heavy large skillet over medium heat until crisp
13
Using slotted spoon, transfer bacon to paper towels to drain
14
Pour off all but 1 1/2 teaspoons fat from skillet
15
Add sage; sauté 1 minute
16
Add corn; sauté 1 minute
17
Add 5 1/2 cups water; increase heat to medium-high and bring to boil
18
Gradually whisk in polenta
19
Reduce heat to low; cook until polenta begins to thicken, stirring frequently, about 20 minutes
20
Stir in cream, cheese, and bacon
21
Season with salt and pepper
22
Serve immediately
23
Available at Italian markets, natural foods stores, and some supermarkets
24
If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the amount of time
25
Available at Italian markets, natural foods stores, and some supermarkets
26
If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the amount of time
27
Available at Italian markets, natural foods stores, and some supermarkets
28
If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the amount of time